Recipe

Texas Truck Stop Chili Recipe

Add Step-by-Step Photos	Coffeebean53 / All my dishes 1 year ago A wonderful no bean chili that packs the heat, but if you really want to live on the wild side use hot paprika for some of the regular paprika. It takes a long cooking time but so worth it. Photo courtesy of photobucket.com Prep:30m Cook:210m Servings:8	Coffeebean5
	great no bean chili

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squirrel_n

Ingredients

3 lb. trimmed beef brisket

¼ lb. bacon, diced

1 lb. onion, chopped

1 TB cumin

3 TB chili powder

2 tsp. paprika

1 tsp. dried oregano leaves

Salt and pepper to taste

½ tsp. dried thyme leaves

1/8 tsp. ground cinnamon

4 large cloves of garlic, minced

1 (13 ¾ oz) can beef broth

1 (28 oz) can plum tomatoes in puree

2 dried chipolte chilies

1 c. water, optional

Additional chopped onion for garnish

Directions

Cut beef into 1/2-inch cubes. In Dutch oven, over medium heat, cook bacon until crisp. Remove; reserve. Remove all but 1 T drippings; reserve. Over high heat, saute beef in batches, adding drippings as needed. Remove to bowl; over medium heat, saute onions in any remaining drippings 10 minutes or until well browned. Meanwhile, heat skillet over medium heat. Add cumin; cook 1 minutes or until very fragrant and toasted Stir in chili powder, paprika, oregano, pepper, salt, thyme and cinnamon. Stir seasonings and garlic into onions; saute 1 minute. Stir in bacon, broth, tomatoes, chiles and beef, breaking up tomatoes with wooden spoon. Heat chili to boiling; reduce heat. Partially cover; simmer gently 3 hours or until beef is tender, stirring frequently toward the end of cooing time to prevent sticking and adding water if necessary if mixture is too thick. Remove and discard chipotles. In bowls, serve chili topped with chopped onion.

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Comments

squirrel_nut 8 months, 1 week ago said:
Woah! i live in austin. my cousin-in-law owns one of the oldest and largest truck stops in texas. what am i waiting for? this recipe is for me. going to check on ingredients right now...

squirrel_nut 8 months ago said:
Threw this all together yesterday with 2 exceptions. the brisket - smallest one i could find was 12lb and cost $50, so i used ground angus. think i could have used regular ol' lean ground beef, but now i know. skipped the chipotles because my wife and kids are whimps when it comes to flavor (heat). anyhow the chili was excellent. great recipe. its all about the spices and these meld perfectly. had never cooked Comino before... that was quite startling. very fragrent. not at all what i expected. probably the "secret" to this chilis flavor. thanks for sharing! i will be making more of this.

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